With a pretzel grilled cheese on the side.
We've been on vacation for the past week.
A good friend once told me that if there is a washing machine
or a kitchen, it's not a vacation.
I have lived by that little piece of wisdom
So whereas I do enjoy a week of being waited on,
I can't wait to get back in my kitchen and COOK!
To that end I picked up the October issue of
at the airport for the flight home.
It may be my favorite resource for recipes.
This month I think I may just cook my way through
the whole thing.
This soup was terrific, a german twist to
french onion soup.
That's !!6!! LARGE onions.
The knife there would lead you to believe that I chopped all
those but actually(actually) I used my mandolin.
But it did not help with the river of tears I cried.
Nor the smell that so permeated my house that
when I returned home from being gone a couple of hours
I could smell the raw onions in my car as I drove
into the garage.
So heads up, after you cut up that many onions,
cook them immediately!
Also, the recipe would have you *float* the pretzel
sandwiches on the soup like a crouton.
While that would be way cool,
how would you eat it?
PS, at some point do you think I will figure
out that I can cut a recipe in half?